*  Exported from  MasterCook  *
                            Fruit Souffle Omelet
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Kerr
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           orange juice
      1/4  cup           water
    2      tablespoons   cornstarch mixed with 1/4 cup orange juice
      1/4  cup           strained yoghurt
      1/3  cup           mixed dried fruit cut into strips -- (prunes,
                         -- apricots and pears)
    2      tablespoons   dried cranberries
      1/4  cup           liquid egg substitute
    2                    egg yolks
      1/2  teaspoon      arrowroot
    1      teaspoon      ground cardamom
    4                    egg whites
      1/4  teaspoon      cream of tartar
    2      tablespoons   brown sugar
    1      teaspoon      unsalted butter
    1      tablespoon    dried cranberries
    1      tablespoon    slivered almonds
 The sauce: In a small saucepan bring the orange juice and water to the 
 boil.  Remove from the heat, stir in the cornstarch slurry; return to 
 the heat and bring to the boil for 1 minute to thicken and clear. Remove 
 from the heat and let cool.  Put the yoghurt in a small bowl and gently 
 whisk in the warm orange mixture.  The filling: Combine the mixed dried 
 fruit and cranberries and set aside.  The omelet: In a small bowl combine 
 the egg sustitute, the egg yolks,  arrowroot and 1/2 tsp opf the cardamom.  
 In another bowl beat the egg whites with the cream of tartar and brown 
 sugar until they form soft  peaks. Just before cooking, fold the egg yolk 
 mixture into the egg whites until they are an even pale yellow colour.  
 Pre-heat the broiler and set the rack 4-5 inches (10 to 13 cm) from the  
 heating element.  Set the skillet over medium heat and, when hot, add 
 the butter, letting it sizzle until it looks light brown.  Add the 
 omelet mixture all at once and whisk it for about 10 seconds, counting
 slowly.  Now sprinkle the dried fruit filling over the top, pressing 
 down with a fork to get it beneath the surface.  Cook until the edges 
 of the omelet come away from the pan, air holes start to appear on the 
 top, and you can smell the brown sugar starting to caramelize, about 
 2 minutes.  Immediately slide the pan under the pre-heated broiler 
 and cook until a  brown colour appears on top and the omelet has risen, 
 about 4 minutes.   Remove from the oven, loosen the edges and use a 
 spatula to help you  carefully shake it out of the pan onto a cutting
 To serve: Cut into 4 wedges, place on individual serving plates and
 spoon the sauce over the top.  Garnish with the cranberries and 
 almonds and a sprinkling of the remaning ground cardamom.